Hearty Vegan Corn & Potato Chowder

Warm up your soul with this chunky vegan corn and potato chowder—a nourishing hug in a bowl perfect for chilly days, or anytime you crave a cozy and satisfying meal. This recipe was born out of love for my son, who has severe dairy and egg allergies, but quickly became a household favorite, cherished by the entire family. Its creamy, rustic texture, abundant with sweet corn, red potatoes, carrots, and aromatic herbs, ensures that nobody will miss the traditional dairy base.

Unlike classic thick chowders, this vegan version is slightly more brothy yet still incredibly comforting and full of depth. Using pantry staples like soy milk and olive oil for richness, and finishing with fresh parsley for brightness, this soup delivers robust flavor and hearty bites in every spoonful. Whether you need a quick lunch, a wholesome dinner, or a warming snack, this chowder is your go-to comfort food, sure to please both vegans and omnivores alike.

Hearty Vegan Corn & Potato Chowder

Print Recipe

By Malini Serves: 8 Prep Time: 20 m Cooking Time: 50 m

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 tablespoon minced garlic
• 2 cups vegetable broth
• 6 medium red potatoes, diced
• 1 cup chopped baby carrots
• 2 (15.25 ounce) cans whole kernel corn, drained
• 1 1/2 cups soy milk
• 1 tablespoon garlic powder
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 cup all-purpose flour
• 1/2 cup soy milk
• 2 tablespoons dried parsley

Instructions

1

Warm the olive oil in a skillet over medium heat. Add diced onion and minced garlic, sautéing until the onion turns soft and lightly golden, about 7 minutes. Remove from the heat and set aside.

2

In a large pot, combine the vegetable broth, diced potatoes, chopped carrots, corn, 1 1/2 cups soy milk, garlic powder, salt, and pepper. Bring to a gentle boil over medium-high heat.

3

Stir in the sautéed onion and garlic mixture. Lower the heat to medium-low and simmer, uncovered, for about 20 minutes, or until potatoes and carrots are fork-tender.

4

In a small bowl, whisk together the flour and remaining 1/2 cup soy milk until smooth. Pour this mixture into the simmering chowder, stirring well. Cook until the chowder thickens, another 10 minutes.

5

Stir in the dried parsley just before serving. Ladle into bowls and enjoy while hot.

Notes

Tips:
To add extra creaminess, puree a cup of the soup and stir it back in., Frozen corn works just as well if you don’t have canned., Substitute soy milk with oat or almond milk for a nutty flavor., For added color, garnish with fresh parsley or chives before serving.